THIS IS RACHEL

Rachel is an author, blogger, and dessert activist. This blog has been read internationally by millions, but mainly she is just an ordinary homemaker living in the Midwest with her husband, David, and their three babies. They are currently renovating their 1970's colonial home.

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SHRIMP & SPICY KALE SWEET POTATO STIR FRY

February 25, 2015

I have an ongoing conflict when I am writing the titles of my recipes. There is a trend around food blogs of recipe titles getting just entirely out of hand. We have to cut it off, friends. But, I also completely see the temptation. Maybe it is because I have become too attached.

When I write a recipe, I have fallen in love with and given a considerable amount of intentionality to the ingredients included. All of them are playing a role and I put them there on purpose. That attachment leads to recipe titles like “Shrimp & Spicy Kale Sweet Potato Stir Fry with Lemon, Garlic, and Worcestershire and Also Butter, Salt & Pepper.” Titles are turning into more like ingredient lists. But it is hard to pare down because here I am thinking, the lemon flavor is so key! And the spice coupling with the worcestershire’s boldness makes it so great!

So yes, some of the words were lost on the editing room floor. There is so much lovely flavor going on in this skillet, you just have to try it to fully get it.

Place sweet potatoes in skillet over medium heat. Add a few tablespoons of water to skillet and cook for 15 minutes. Strain any remaining water from pan. Add onions and garlic, cooking for about 5-6 minutes. Add kale, lemon juice, red pepper flake, and season with salt & pepper. Set aside. Melt butter in pan. Add shrimp and worcestershire.

Cook on each side until no gray remains. Serve shrimp over kale and sweet potato mixture.